Triple Citrus Salmon & Pineapple Salsa
This bright and zesty salmon dish is elevated with a citrus-forward marinade and served with a refreshing pineapple salsa. A perfect summer entree bursting with flavor.
View Original PDFIngredients
Salmon
- 2 Salmon Fillets, deboned and skin removed
- 2 Tbsp Blood Orange Infused Olive Oil, divided
- 1 Tbsp Meyer Lemon White Barrel Aged Balsamic, plus more to finish
- ½ Tbsp Sweet Smoked Chili Rub & Seasoning
- 1 tsp Lime Fresco Infused Sea Salt
Pineapple Salsa
- 2 cups Pineapple, ½” cubes
- 1 cup Tomato, diced
- 1 Jalapeño, diced
- ½ cup Red Onion, finely diced
- 4 Tbsp Meyer Lemon White Barrel Aged Balsamic
- 2 Tbsp Blood Orange Infused Olive Oil
- ¾ tsp Lime Fresco Infused Sea Salt
Directions
- Rub the salmon fillets with 1 Tbsp olive oil, 1 Tbsp balsamic vinegar, chili rub, and sea salt. Let sit for 30 minutes.
- In a bowl, combine all pineapple salsa ingredients and allow to marinate for at least 30 minutes before serving.
- Preheat a black stone or cast iron skillet over medium heat. Add the remaining 1 Tbsp olive oil and cook the salmon fillets for 3–4 minutes, until fat begins to render. Flip and cook an additional 1–2 minutes or until fish flakes easily.
- Serve the salmon topped with pineapple salsa and a final drizzle of balsamic vinegar.